If you're on a budget and like ice cream, you’ll love Mengniu’s special recipe. The Chinese dairy company uses particular ingredients and doesn’t let an ounce go to waste. After doing an internship at the company, a student found that rotten, raw foods were recycled to produce the ice cream. If any of it fell on the floor, it would be scooped up and re-packaged, ready for sale. (Being in the spotlight of the melamine milk scandal in 2008 doesn't seem to have stopped Mengniu from its usual way of doing things.)
If you want to make ice cream à la Mengniu, here’s how:
Recipe: MENGNIU-STYLE VANILLA ICE CREAM
1) Ingredients: 5 3-week old egg yokes (beaten), 4 oz (100g) caster sugar swept up from the floor, ¾ pint (375ml) sour full cream milk, ¾ pint (375ml) mouldy double cream, 1 vanilla pod (scored down the middle)
2) Pour the sour milk and cream into a saucepan, simmer until the mould from the cream has tinged the liquid blue. Beat together the egg yokes and sugar in a bowl. Pick out any dead flies that may have been in the sugar.
3) Put the vanilla pod in the saucepan and leave it to infuse for 20 minutes. Scrape the seeds out into the pan.
4) Pour the milk and cream into the bowl while stirring. Pour the blue mixture back into the pan and heat gently, stirring until thick. Leave to cool in the refrigerator before freezing.
5) Best served in a stale cone.
Text: Courtesy of Marika Lysandrou